Homemade vs Chipotle BURRITO BOWL | Delicious Dupes

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26500 Agoura Rd.
Ste 102
Calabasas, CA 91302

Chipotle Chicken Marinade:

4 cloves of garlic,finely minced
1 tsp of cumin
1 tsp of kosher salt
½ cup orange juice
1 tsp of mexican oregano
2 tsp chipotle in adobo sauce, pureed
¼ cup of olive oil
1 lb boneless skinless chicken thighs

mix the marinade together then add add the chicken. Let it sit for at least an hour to overnight - the longer, the better so this can definitely be made ahead of time.

Cilantro Lime Rice:
1 cup of white basmati rice, rinsed and drained
2 cups water
½ tsp salt
Dash of cumin
Lime peel

In a medium-sized pot, add some olive oil and toast up the rice until it’s slightly golden brown. By toasting it up, you lock in the starch, keeping the rice from getting mushy and it also gives the rice a nutty taste. Pour in 2 cups of water or broth if you’d prefer, ½ tsp of salt, a dash of cumin, and a small piece of lime peel. No white parts, just the greens so it releases the lime oil into the rice and gives it a better flavor. Let it come to a boil until the water is fully absorbed then close the lid and let it sit for another 15 minutes to steam and finish cooking.

Salsa and Guacamole:
1 large, ripe tomato
¼ of a large red onion
2 cloves garlic, minced
Cilantro chopped
cumin
chili powder
Salt
juice from half a lime
1 ripe avocado

It sounds like we’re making alot but the great thing about salsa and guac is that they contain very similar ingredients, so I can basically prep everything and make them at the same time. For the salsa, we’re going to chop and dice a large ripe tomato. Add it a bowl, then we chop up ¼ of a large red onion, just take half of it and save the other half for the guac. A garlic clove, minced. Cilantro, chopped, and ¼ tsp cumin, ¼ tsp chili powder, a dash of salt, and juice from half a lime. Mix it up

For the guac, add the onions we’ve already chopped, a garlic clove finely minced, cilantro, lime juice, ¼ tsp cumin, ¼ tsp salt, and Mix mix mix. I usually add tomatoes teo my guac, but since we already made the salsa, we can just leave it out.

Pinto Beans:
¼ cup Chopped onions
¼ cup chopped green bell pepper
1 clove garlic, chopped
1 can pinot beans + liquid
Chili Powder
Cumin

In a small pan, we add some olive oil and quickly cook some chopped onions and some chopped green bell peppers until it’s fragrant. Add a clove of garlic, then a can of pinto beans with some of the liquid. Add a dash of chili powder and cumin, and once the beans are warmed through, it’s done.

Strawberry Agua Fresca:

1 cup of washed and hulled fresh strawberries
1 cup of water
juice from half a lime
1 tbsp honey
Add everything to a blender, whirl. Serve over ice and garnish with a wedge of strawberry and a mint. Fancy and refreshing!

Grilling the Corn and Chicken:
Okay so back to the burrito bowl, let’s grill! I had the corn salsa but I feel like it’ll get lost in all of the same flavors, so I’m doing a different approach - I have some melted butter already to go, and I’ll just place an ear of corn on the hot grill and as it’s cooking brush on the melted butter to give it that smokey buttery flavor and a sprinkle of chili powder. Now the the chicken! I’ll grill each side for 4-5 minutes until it’s cooked through and let it cool off a bit before cutting it into small chunks.

Assembly:
We have all our honeysuckle cafe burrito bar - let’s build our chicken burrito bowl. Here is our cooked rice, add some cilantro and a final squeeze of lime IF you want it more tart. Because we cooked it with lime, it is already infused. Grab a scoop of our cilantro lime rice onto a bowl and to the side of it, I’ll add some chopped romaine lettuce. Layer on our grilled chicken, our grilled corn that I’ve cut into smaller kernels, pinto beans, salsa, guacamole, a small dollop of sour cream, and finally some shredded cheese. This soo good.

This is a chipotle chicken burrito bowl. Everyone I know loves this bowl, but today I’m going to show you how to make it from scratch, maybe even better but definitely dang delicious.

00:00 Intro
00:11 Trying Chipotle's Bowl
01:02 The Marinade
02:15 Cilantro Rice
03:09 Guac & Salsa
04:22 The Beans
05:07 Quick Refreshment
06:05 Grilling
06:39 Build that Bowl!

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All Rights Reserved.

[aiai-ji]

Yours does look delicious! It is TO GO food, so aesthetics do not come into place so much, but I have always loved that burrito bowl. As a single person it is just easier to go pick that up versus getting all the groceries, preparing half of it and then eating that for days and still have the rest slowly wilting in one's fridge, lol!

[vincedefazio]

Recently...I purchased your cookbook. I would have to say, it was very easy to follow ur outstanding recipes...beautifully well done. 😉

[jackieb]

I made this recipe for dinner today and omg it was amazing!!! Taste just like chipotle! Thank you for the recipe.

[heydianawillett]

For the Strawberry Agua Fresca the fresh strawberries are so important! I made it a few times with frozen because thats what I had, but I had some fresh strawberries today and decided to make it and it's a completely different drink! The texture, the color, the flavor, completely different! Sooo Good with fresh strawberries!!

[francespark]

When I recently had the Chipotle Burrito Bowl, I said to myself that I can made this. Your recipe is perfect, exactly what I was looking for. I’ve made this twice & thoroughly enjoyed it. It is now part of our summer rotation meals. My husband love your bean recipe. He likes the Pinto beans vs. Black beans. I did not have a green bell pepper so I substitute with Jalapeño, it was perfect. Thank you!

[hawneebee]

Yours definitely looked better!!! Loved how you "doctered up" the pinto beans. That was something my Mom taught me years ago. You can always "doctor up" canned veggies. We usually rinsed the veggies though to give them a fresher taste, because canned can often taste "tinny". On the pintos, I would probably use chicken broth or pork broth I have frozen from cooking different cuts of pork for the liquid to infuse more good flavor. Also helps to reduce sodium on the canned veggies. I just made a similar bowl last night, and I am looking for to implementing your ideas with marinating the chicken and grilling the corn indoors.

[stepclser]

Lmao dzung: WHICH ONE IS BETTER???
Nate: heavy breathing 😰😰

[natasagrlj]

Thanks for detailed instructions in description

[nurseratched]

I literally just followed this you tube video and prepared this meal...my family loved it..thank you... 🌹🌹🌹

[lianebabb]

One of our favorite summer time favorites, quick & easy to put together and everyone can customize it to their liking. There is a must that is needed….the chipotle dressing. It just adds much more flavor, we keep a container on hand for various recipes. Thank you so much!!, now it’s time to purchase your cookbook ✌️💕☀️

[goddessdejour]

Good job 👍🏽!! Now all I need is Captain D’s tartar sauce (or Red Lobster) and Pokeworks’ Spicy Serrano sauce recipes and I never have to give these people my money ever again! 😍🤩

[jemmashome]

Wow love the colours of this! Really fun to watch too, thanks for sharing ❤️

[barbiec]

Definitely making this. I need that Staub grill pan! Thanks for sharing.

[mdo]

Love the recipe. Can you also make the Chipotle salad dressing? That sauce is so addicting!!

[Airflyte]

I love your take on the rice. I can’t eat at Chipotle because the rice is so acidic that it gives me a stomach ache every time. I like rice in my burritos so I just go elsewhere. I love lime but it just overpowers everything. It’s been years since I’ve been back so maybe they have some lime free options now. At any rate, I’ll be making YOUR burrito bowl. It looks delicious!

[vanessalam]

LOL the way you question Nate is exactly how I talk to my husband 🤣🤣

[nancyk]

Your bowl looks a hundred times better and I'm sure it's the same for the taste. I can't wait to try this. Thank you making this video!

[god]

You are good at cooking. Bless your heart.

[parkedawn]

I make burrito bowls from scratch, after ordering a takeout version from our local Tex-mex restaurant. I've made vegetarian and meat version and it's one of our favorite meals! Next time, I'm going to make the brown basmati rice like you do.

[Iceofflower]

Oh that agua fresca - what a nice bonus! Thanks for the idea ❤